Anyone who knows me or reads this blog knows that I’m obsessed with Momofuku, the too-cool-for-school noodle bar/Crack Pie maker in NYC. So when my favorite Jaden from Steamy Kitchen posted her take on one of the ridiculously difficult Momofuku recipes, I started to sweat a little.
And then I made them.
These are way healthier than the fried version of chicken wings, but they are still crispy and juicy and full of powerful flavors. We grilled the chicken wings instead of baking them, which added a lot of additional smokiness. We also served the sauce along the side, for extra dipping.
These Asian-inspired chicken wings are tossed in a simple ginger-chili-garlic-soy-sesame concoction. I believe that few things taste bad with that flavor combo.
I lost a piece of my finger for these Super Bowl snacks…
Momofuku-Inspired Chicken Wings (from Steamy Kitchen)
- 3 pounds chicken wings, separated at the joints, tips removed
- 2 tablespoons finely chopped garlic
- 2 tablespoons chopped peeled fresh ginger (or grated)
- 1/4 teaspoon finely chopped fresh chili pepper (I used chili flakes)
- 1/4 cup rice wine vinegar
- 1/4 cup light soy sauce
- 2 tablespoons canola, vegetable or grapeseed oil
- 1/4 teaspoon Asian sesame oil (I used toasted sesame oil)
- 1 1/2 tablespoons sugar
- freshly ground black pepper
- Cilantro, for garnish
Get your grill hot, then place oiled chicken wings on it, turning as they brown, until cooked through (4-5 min. per side – depending on grill).
Meanwhile, make the vinaigrette. Combine the remaining ingredients in a large bowl (large enough to fit all of the wings) and set aside.
When wings are done, toss them in the vinaigrette to coat.